Gluten Free Buckwheat Bread (Paleo, No Yeast)

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This gluten free buckwheat bread is soft and tender but holds up well for making sandwiches and toast. It's made with buckwheat flour and has a fairly neutral flavor, so can go with anything sweet or savory. In addition, this buckwheat bread recipe is gluten free, dairy free, yeast free and paleo friendly.

I've been testing this buckwheat bread for quite some time and I finally perfected it! At first, the loaf was lacking in flavor, so I added a little honey. Then I decided it was too small, so I had to play around with the quantities. And now here we are with this easy and delicious buckwheat bread!

This bread is made with buckwheat flour, eggs and yogurt (I used coconut yogurt) and flavored with honey and salt. The flavor is pretty neutral, so you can use this bread for making sandwiches, toast or grilled cheese. I haven't tried it as French toast yet, but I'm sure that would be great too.

Since this loaf is made with buckwheat flour, it's gluten free and paleo friendly. It's also nut free, so perfect for anyone with a nut allergy or sensitivity.

Why You'll Love this Buckwheat Bread

gluten free and paleo - made with buckwheat flour and a few other wholesome, minimally processed ingredients
dairy free - although this loaf is made with yogurt, you can keep it dairy free (like I did) by using an unflavored coconut or almond milk yogurt.
easy to make - just combine the ingredients for the batter, pour into a loaf pan and bake.
yeast free - this buckwheat bread is made without yeast

Ingredients

You can find the full recipe for this paleo buckwheat bread in the recipe card below. However, here's an overview of the ingredients you'll need:

buckwheat flour - since this is buckwheat bread, it's made with buckwheat flour. My favorite is Anthony's buckwheat flour.
baking powder - I make my own paleo baking powder to keep my recipes grain free and paleo friendly, but you can use any baking powder for this recipe.
baking soda - to help with the rise
salt - for flavor
yogurt - I recommend a runnier yogurt, not one that's thick. I used unsweetened coconut yogurt.
large eggs - eggs are needed to bind the ingredients for this recipe. I have not tested an egg substitute.
raw honey - added for flavor. You can swap the honey with maple syrup or leave it out, but it will change the bread flavor.

Ingredients needed to make gluten free buckwheat bread.

How to Make Gluten Free Buckwheat Bread

To make this bread, you'll need two mixing bowls, a whisk, spatula, loaf pan lined with parchment paper and the required ingredients.

First, preheat your oven to 350 degrees F. Line an 8" x 4" loaf pan with parchment paper and set aside.

Making the bread by combining the dry ingredients in one bowl and the wet in another.

Combine the dry ingredients in one bowl, and the wet in another.

Pour the dry ingredients into the wet ingredients and whisk until smooth.

Pour the batter into your lined loaf pan. Place the bread in your oven at bake at 350 degrees for 50-55 minutes.

Freshly baked loaf still in the loaf pan.

After baking, cool the loaf for 5-10 minutes in the baking pan, then remove it and transfer it to a wire cooling rack.

Once the bread has cooled to room temperature you can slice it.

Tips and Tricks

Measure ingredients by weight. Measuring the flour by weight (in grams) instead of volume will give you more accurate measurements. If you don't have a kitchen scale to do this with, then make sure to measure the flour by spooning it into your measuring cup, then leveling it off with a knife.
Use a runny, unsweetened yogurt. A runny yogurt is needed to give this buckwheat bread the right texture.
Bake the loaf in an 8" x 4" pan. A larger pan will make smaller bread slices. If you don't care about that, then feel free to use a larger loaf pan.

Storage

This loaf should be kept in an airtight container. It will keep at room temperature for a few days, or in the fridge up to 10 days.

For longer storage, slice the bread and wrap it in parchment paper. Place it in a Ziplock bag and store it in the freezer up to one month.

FAQ

Is buckwheat paleo?

While some people don't consider buckwheat to be paleo, I do since it's gluten free and grain free. Buckwheat is a seed that is collected from a flowering plant, closely related to rhubarb.

Some people with severe digestive issues cannot tolerate buckwheat, whereas some have no problems with it. So, listen to your body and do what's best for you 🙂

What is buckwheat flour?

The name “buckwheat” actually comes from a Dutch word that means beech wheat. This is in reference to the fruit of the buckwheat that resembles a small beech nut.

Buckwheat is not related to wheat. But instead, it's a fruit that is closely related to rhubarb. The fruit is dried and ground into a flour.

This hearty flour has an earthy, nutty taste and ranges from reddish-pink in color to dark brown. Buckwheat is quite nutrient dense as far as baking flours go. It contains fairly high amounts of manganese, copper, magnesium, dietary fiber and phosphorus. In addition, the protein in buckwheat is a high quality protein, containing all eight essential amino acids, including lysine.

Can this recipe be made egg free?

I have not tested this buckwheat bread without eggs, but if you do so, then let me know your results in the comment section below.

Is there a swap for yogurt?

I don't have a good swap for yogurt. Sometimes mashed banana, pumpkin or applesauce will work as a replacement for yogurt, but I wouldn't recommend any of those for this particular recipe.

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